Instant Pot Dill Lentils (Suva Dal)

Description

This is the perfect summer-time dal! Fresh dill leaves add a tangy, refreshing flavor to this lentil soup. For a twist on this recipe, try using fresh fenugreek (methi) leaves if you can find them at your local Indian grocery store.

Spices

Instructions

Soak the lentils in cold water for 1-2 hours. Drain, rinse and set aside.

Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and mustard seeds to the pot. Once the cumin seeds brown and the mustard seeds begin to pop, add the onion. Stir-fry for 4-5 minutes or until the onions begin to soften.

Add the garlic and ginger and stir-fry for 30 seconds.

Add the tomatoes and spices. Stir-fry for 4-5 minutes, or until the tomatoes soften.

Add the lentils and water and give everything a good mix.

Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.